Blackthorn is a wild fruit that blooms in April on thorny bushes - in sunny locations, on calcareous, stony soils, on roadsides and forest edges and rocky slopes. After the first night frosts, blackthorn, also called sloe, breaks down its tannic acid, making the fruits softer and rounder in flavor, so that they can be harvested with difficulty. The small, almost black drupes taste very tart, sour and almost astringent - as a brandy they provide a fine, specific bouquet.
- In the nose, the sloe brandy is dry, clear, and intense, reminiscent of tart-fruity marzipan, the delicate fruit of red and blue berries, and the spiciness of hay. In taste, it is intense and slightly bitter, characterized by the typical almond note, delicate wild cherry aromas, complex marzipan tones, and a touch of cocoa and chocolate. Strong on the palate - soft and long in the finish.